Pasta E Fagioli Ala Weeble

• 1 cup ditalini pasta
• 3 tablespoons olive oil
• 1 onion, diced
• 4 slices bacon, diced
• 2 cloves garlic, minced
• 1 quart chicken broth
• 1 (15 ounce) can Romano beans, drained
• 1/4 cup tomato paste
• 1 pinch crushed dried chile pepper
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 4 teaspoons grated Romano cheese, or to taste

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in the ditalini, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes; drain.
2. Heat olive oil in a large pot over medium heat; stir in onion and bacon and saute until onions are soft, about 5 minutes. Stir garlic into onion mixture; cook over medium-low heat just until fragrant, about 1 minute.
3. Stir chicken broth, beans, tomato paste, and chile pepper into onion-bacon mixture; bring to a simmer and cook until fully heated through, about 10 minutes. Stir ditalini and parsley into the soup; season with salt and pepper. Sprinkle each serving with Romano cheese.

ditalini pasta, olive oil, onion, bacon, garlic, chicken broth, romano beans, tomato paste, chile pepper, parsley, salt, romano cheese

Taken from www.allrecipes.com/recipe/234021/pasta-e-fagioli-ala-weeble/ (may not work)